Whiskypedia: A Compendium of Scotch Whisky

Why does Scotch whisky taste like it does? Where do the flavors come from? How might they have changed over the years?

The flavor of Scotch whisky is as much influenced by history, craft, and tradition as it is by science. Individual distilleries give their whiskies unique characteristics. These characteristics do not arise magically (as was once thought), nor are they solely the result of the region (as is still thought, by some). They have their roots in the craft and custom of the distillery and of the district in which it is located, but the key influences upon flavor are the distilling equipment itself, how it is operated, and how the spirit is matured.

Whiskypedia explores these influences. For the first time, the flavor and character of every malt whisky distilled in Scotland is explored with reference to how it is made. Introductory sections provide an historical overview, an examination of regional differences, and an explanation of the contribution made by each stage of the production process. This compendium is a comprehensive guide to all the distilleries in Scotland (both malt and grain). Each entry provides a brief account of the distillery’s history and curiosities, lists the bottlings which are currently available, details how the whisky is made, and explores the flavor and character of each make. Malt whisky is the quintessential “spirit of place,” and this element of the story has been captured by John MacPherson's camera in specially commissioned images which compliment the text.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.